SALAMANDER Micro IPA represents a very young style of beer, which is another variation on the market about IPA. This time, the powerful hopping known from DDH Dipa or New England IPA beers was combined with a surprisingly low extract. This beer is also distinguished by a low alcohol content, which, combined with a refreshing character, perfectly quenches thirst.
SALAMANDER Micro IPA
We used HopGun for dry – hopping with Citra BBC and Mosaic BBC aromatic hops. The hit of the hop aroma after opening the bottle is amazing! It is also distinguished by a low alcohol content, which, combined with a refreshing character, perfectly quenches thirst – perfect for summer!
Malts / extract:
It is extremely difficult to avoid the watery effect in this beer. Thanks to the appropriate mashing method and the use of oat flakes, the beer gives the impression of being light, but not watery – this is our lightest beer.
There is a lot of going on in here! Hops appear at all stages. However, it is unusual to give up the use of hops almost completely at the beginning of cooking – we have moderately hopped beer in Whirlpool, where at the lower temperature more aroma and flavor of this wonderful plant was preserved. We used the Simcoe variety, which is resinous and pine and HopGun device for the extraction of cold essential oils at the aging stage. Here we’ve added more doses of Citra BBC and Mosaic BBC aromatic hops. The new quality of American hops in the form of BBC is a guarantee of freshness thanks to the processing of hops at – 39 degrees. Hitting the hop aroma after opening the package is gigantic.
- Style: Micro IPA
- Extract: 8,5%
- Alcohol: 2,7%
- IBU: 30
- Malt: barley (Pilsen, light caramel), rye malt, oat flakes
- Bitter: Columbus (US)
- Aromatic: Simcoe (US)
- Dry-hopping: Citra(US), Mosaic (US)
- Yeasts: Burlington
- Appearance: straw, iridescent
- Aromas: pineapple, citrus, pear, lychee, melon
- 1 – sparkling
- 2 – slender, fruity
- 3 – bitter
- Serving temperature: 12-15⁰C
- Glass: IPA glass, sensoric, sniffter
- Dania: baked cod with carmelized pear and sour cream , Parma ham with melon and arugula
- Cheese: Stilton, Roquefort
- Dessert: crumble with pineapple